Sometimes a girl has to just let loose and break a few rules.
I spend the majority of my days in the kitchen developing recipes thinking sternly – NO grains, No eggs, No Starch, No Milk. No Sugar.. and on and on and on. I actually love doing this- as I thrive on a good challenge. BUT Sometimes, I just want to to say EFF it and throw wild ideas into my mixing bowl without constraint to see what outrageous thing I can create.
Today for the first time you are witnessing a moment of I, Brittany Angell letting loose. I love color, I love unique things, I love most of all being creative. I was an art major, a degree I didn’t think would follow me into my food career. But here I am- attempting to paint with color and frosting. It makes me really happy inside.
So this recipe.. well. Think of it like this: A soft waffle and a sugar cookie just got smooshed together. The texture of these cookies is literally an exact hybrid of the two. And yes, that was exactly the texture I wanted. Odd? Maybe a little. But delicious.. OH YES! On one hand they taste like a pizelle cookie, on another like a sugar cookie, but then you will get this awesome hint of waffle. I mean golly.. just get ready to enjoy them.
Eat em hot or cold or however you want! Spoon ice cream on top, slather them with glaze, poor a bucket of sprinkles on. Do whatever you want. Just make sure to have fun.
Sugar Cookie Waffles with a Berry Glaze
2 cups blanched almond flour
1/3 cup + 2 Tbs Starch (Tapioca, Arrowroot, Potato or Cornstarch)
1/3 cup granulated sugar (ie. organic cane, coconut palm. sucanat)
1/4 Tsp Baking Powder
1 Tsp. Vanilla Extract
1 large egg + 1 egg white.
2 Tsp. Oil or Melted Butter
1 /2 Cups Berries of choice (fresh or frozen)
3 Tbs Water
2 Tbs Sugar (any variety)
1 Tsp. Vanilla Extract OR Lemon Juice
1 1/2 Tsp Starch (Tapioca, Arrowroot, Potato or Cornstarch)
Powdered sugar to thicken. To make your own powdered sugar out of ANY variety of sugar simply place the granulated sugar of your choice into a powerful blender or coffee grinder. Blitz until powdery. Add a pinch of starch and you are good to go.
- Make the glaze: In a sauce pan heat the glaze ingredients until thickened. Using a fork or mashing device crush the berries (OR place into a small food processor to create a puree.) Allow the glaze to cool and then add powdered sugar to thicken it as much as you want. Set aside.
- In a bowl combine all of the dough ingredients- stir and then kneed with your hands until it comes together into a ball of dough.
- lightly oil and heat up a waffle maker.
- Coat a sheet of parchment paper with starch and place the dough into the parchment. Dust with as much starch as you need to prevent sticking.
- Roll the dough out as you would for cut out sugar cookies- leaving it about 1/2 inch thick. Cut the dough into a square or circle the size of 1 waffle. Cut the remaining dough in the same fashion.
- Place the cut pieces of dough into the waffle iron and seal shut. Cook in the iron 1-3 minutes. (1 minute for a softer cookie, 3 minutes for a crisper firm cookie). Re-oil the waffle iron and continue until all the dough has been cooked.
- Drizzle the waffle cookies with prepared glaze and EAT.